Roasted squab with foie gras and onion Soubise from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 163) by Mark Peel and Nancy Silverton

  • bay leaves
  • chervil
  • parsley
  • butter
  • chicken stock
  • dry white wine
  • squab
  • raw foie gras
  • lemon thyme
  • white onions
  • EYB Comments

    Requires refrigeration for 5 hours. Can substitute duck foie gras for foie gras, and water for chicken stock.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for 5 hours. Can substitute duck foie gras for foie gras, and water for chicken stock.

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